Carrot souffle with apple and rocket salad

It just so happened that I over-ordered carrots in our last Tesco delivery. While the temptation was great to whip up a carrot cake (mmm…), I have been warned by my partner to stop making delicious, sweet things and trying to fatten us both up for the wicked witch to consume. So, I sought out something different and savoury. I can’t say that it is the healthiest of recipes but the portions definitely were of a healthy size and the salad added a nice touch to the dish – I thought !

As usual, I shopped around for some recipes and used Ecualombian and my old favourite Amanda Laird  from the Christmas souffle recipe. The end result was delicious. We had 1 each for lunch and one spare for a “leftovers” lunch on the weekend. Just beware that it isn’t a quick dinner option but is worth the time and effort. Also, this one isn’t for those trying to watch their calorie intake. Hope you try it and like it!

Carrot souffle on apple and rocket salad with balsamic vinegar

Carrot souffle on apple and rocket salad with balsamic vinegar

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2. Main: Twice-baked blue cheese soufflé with a creamy tomato sauce and apple, walnut, rocket salad

There are 3 parts to this recipe (a) the souffle (b) tomato sauce (c) salad

(a) The soufflé 

Source : http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10556367

Changes:

1. I left out the parsley and I forgot to add salt and pepper but that’s OK, the cheese has enough flavour to make up for this.

2. I used thyme and sage as herbs to flavour the soufflé. To incorporate them, I heated the milk on the lowest setting with sage and thyme for 15-20 minutes allowing the flavours to infuse. It was this milk that I then used to make the white sauce.

3. I have included images of the process of soufflé making in the collage below. When I added the milk to the butter-flour mixture it went really thick and I panicked as I’d never made soufflé before. It got worse when I added the cheese and then the egg yolks (Pictures 5,6,7). However, the addition of soft peaked egg whites fixes it all up (Picture 9). Yay! Trust me when I say it tasted amazing – a very forgiving recipe I concluded!

4. Once the soufflés have cooled, they deflate (Picture 13). At this point, ease them out of their ramekins and place them in a larger baking dish upturned (Picture 14)

5. The recipe makes exactly enough batter for 2 soufflés so follow it to a tee if that’ s all you want. Most other recipes I found seemed to be for 6-8 servings which I wasn’t interested in.

(b) The tomato sauce

Source : Inspired by http://www.addictedtoveggies.com/2012/09/cherry-tomato-cream-sauce-nut-free.html

My partner and I are both not huge fans of cream and I thought I’d give the creamy sauce a bit more flavour before baking the soufflé for the second time. I got the idea from the recipe link above but my recipe was as follows.

Changes:

Ingredients:

1 punnet cherry tomatoes

2 cloves of garlic with skin

100 ml cream

2 tsp ground pepper

1/2 level tsp of salt

1 level tsp of sugar

Method:

1. Roast the tomatoes and garlic at 180ºC until the skins of the tomatoes crack and they start oozing out juices. Discard the garlic.

2. In a small saucepan, add the tomatoes, cream and spices and cook until the tomatoes go mushy and the flavours blend into the sauce. You want it to taste a bit sweet as the soufflé will be on the salty side.

3. Sprinkle freshly grated parmesan over the upturned and cooled soufflés and bake for 15-20 minutes at 150ºC until the tops are golden brown.

4. Serve with the apple and walnut salad (Pictures 15 & 16).

5. It is a rich and decadent main so take your time…..

 

(c) Apple, walnut and rocket salad

Source :  

http://www.bbcgoodfood.com/recipes/10784/twicebaked-goats-cheese-souffls-with-apple-and-wal

Changes:

1. I used rocket leaves only

2. I used a golden delicious apple instead of a red apple

3. I toasted the walnuts slightly in a pan on dry heat

4. I tossed the apples in a bit of melted Manuka honey to give them a bit of flavour and to ensure that they didn’t turn brown.

5. I left out the chives.

6. I used balsamic vinegar instead of red wine vinegar.

 

Blue cheese soufflé method

Blue cheese soufflé method

My take on a vegetarian moussaka

Those who have seen “My big fat Greek wedding” might remember the scene when the other kids in school mock Nia Vardalos’ lunch calling it “Mous-ka-ka”. I thought it was hilariously cruel (it’s easy to make me laugh at silly things shall we say). So I decide to run around the house on evening announcing that I was going to make a Vegetarian mous-ka-ka and my partner looked at me like I’d lost it. Clearly, he hasn’t watched the movie.

This Greek dish has forever eluded me as I can’t say I’ve come across any restaurant posing a vegetarian moussaka.So I decided to take matters into my own hands and create one for dinner. First stop – the interwebs. Thanks to my fellow wordpress-ers  or wordpress-ites, I found some rather good recipes. My recipe is mainly inspired by the following two recipes http://www.culinaryadventuresinthekitchen.com/2012/02/08/785/ and http://oolongrouge.wordpress.com/2012/03/04/my-big-fat-vegetarian-moussaka/. I’d made pizza for dinner the day before mousakka Sunday so I decided to salvage some of the leftover vegetables into the dish.

Hope you like it!

Vegetarian moussaka

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Quick dinner series: With olive bread and soft goat’s cheese

I think I have confessed before that I am a slow cook. Cooking relaxes me and is my unwind at the end of the working day and so I take my own sweet time at it. However, we all have those days when we just can’t be bothered and I’m no exception. I still like to pretend I’ve put some effort into my dinner and try and jazz up our dinners even if they are simple. Here I present one such pretence with olive bread and goat’s cheese. They were dinners on 2 consecutive days. Easy and tasty!

Please note: I love avocado (much to my partner’s dismay) and will throw it on everything I can but please don’t feel obliged to.

a. Toasted bread spread with goat’s cheese, topped with mushrooms sautéed with thyme and finished off with fresh tomatoes and avocado
b. Toasted bread spread with goat’s cheese, topped with a salad of tomatoes, olives, croutons, avocado, olive oil and lemon juice and served with fresh rocket.

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